32 Easter Brunch Recipes Like Rhubarb Cake, Strawberry Salad, and Cheesy Quiche Begin your spring celebration with a spread full of color, flavor, and seasonal ingredients. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on March 22, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley We've gathered our best Easter brunch recipes to help you curate the ultimate menu, from salads to spritzes. Plan a traditional sausage-stuffed Italian Easter pie; browse bright spring dishes packed with seasonal ingredients like strawberries and asparagus; or bake hot cross buns and tender crumpets. There's even a fun play on carrot cake in the form of marmalade, served with yogurt and fresh fruit for a vibrant finale to your holiday spread. Read on for our best Easter brunch ideas. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 32 Crispy Hash Browns with Crème Fraîche Food & Wine / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Baked and grated russet potatoes are fried to golden brown perfection, then blanketed in crème fraîche and topped with briny fish roe for this over-the-top brunch dish from San Diego chef Charlotte Sandoval. Get the Recipe Save 02 of 32 Strawberry Burrata Salad Matt Taylor-Gross / Food Styling by Debbie Wee Strawberries marinated in a honey-sweetened balsamic vinaigrette surround a luscious ball of creamy, mild burrata. Arugula and basil give this pretty spring salad a peppery, herbal bite. Get the Recipe Save 03 of 32 Italian Easter Bread Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley Lemon and nutmeg make this sweet dough fragrant, and dyed eggs nestle in the center of each wreath. The eggs cook while the bread bakes, and the treats can be decorated with colorful sprinkles. Get the Recipe Save 04 of 32 Broccoli Cheddar Potato Crust Quiche Food & Wine / Photo by Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley No rolling pin is required for this delectable brunch centerpiece: A pressed potato crust replaces the typical pastry to envelop a Dijon-spiked egg custard, sharp cheddar, and broccoli. Get the Recipe Save 05 of 32 Asparagus Caesar with Pecorino Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Crisp-tender asparagus spears are dressed up with a shortcut Caesar dressing, grated Pecorino cheese, and smoked almonds for this springtime riff on the classic salad. Get the Recipe Save 06 of 32 Ham and Cheese Croissant Casserole Food & Wine / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle Prepared with day-old mini store-bought croissants, deli-sliced ham, and lots of nutty, creamy Gruyère, this irresistible make-ahead casserole comes together in a snap. Get the Recipe Save 07 of 32 Caramelized Carrot Tarte Tatin with Ginger Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley This savory upside-down tart showcases roasted carrots nestled in caramel laced with fish sauce and ginger. It's topped off with feta, dill, and toasted hazelnuts for a striking presentation. Get the Recipe Save 08 of 32 Buckwheat Crêpes Jennifer Causey / Food Styling by Jennifer Wendorf / Prop Styling by Christina Daley Top nutty, savory crêpes with ham, Gruyére, and a sunny-side-up egg in this dish from France's Brittany region. The batter can be prepared the night before, and unadorned crêpes can be cooked and frozen ahead. Get the Recipe Save 09 of 32 Rhubarb Coffee Cake Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen If rhubarb has made it to your farmers market, this coffee cake is ideal for holiday entertaining. Buttermilk enriches the batter with a pleasant tang, while the sugar-marinated rhubarb turns deliciously jammy in the oven. Get the Recipe Save 10 of 32 Double-Baked Three-Cheese Soufflés Food & Wine / Photo by Carson Downing / Food Styling by Annie Probst / Props Styling by Breanna Ghazali Serve up a platter of rich, cheesy soufflés without the stress — these are designed to fall after their first stint in the oven. Once cool, they're drizzled with cream, sprinkled with Gruyère, and baked again until puffed and golden. Get the Recipe Save 11 of 32 Avocado Hollandaise Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle Creamy avocado is whizzed in the blender with lemon juice and olive oil for this no-cook hollandaise. Pair it with a poached egg and sautéed spinach on an English muffin for a very green eggs Florentine, or try it with steamed or roasted asparagus as a special seasonal treat. Get the Recipe Save 12 of 32 Pizza Chiena (Easter Pie) Christopher Testani New York chefs Angie Rito and Scott Tacinelli share this recipe for Pizza Chiena in their cookbook Italian American. The savory, meaty Italian pie features sweet and spicy Italian sausage as well as ham steak, cooked eggs, mozzarella cheese, and sharp provolone. It can be prepped a day ahead. Get the Recipe Save 13 of 32 Green Tea Hugo Spritz Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen Make this springtime sipper your signature Easter brunch cocktail — simply combine green tea, elderflower liqueur, and Prosecco in an ice-filled glass, then garnish with a lime wheel and mint leaves. Get the Recipe Save 14 of 32 Overnight Brown Butter–Cardamom Waffles Food & Wine / Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver These holiday-worthy waffles are layered with flavor, thanks to the nutty warmth of brown butter and a touch of ground cardamom. The yeasted batter comes together the night before, so putting these on your Easter brunch table is especially easy. Get the Recipe Save 15 of 32 Les Oeufs Jeannette (Eggs Jeannette) Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Gabe Greco Your hunt for the perfect Easter egg is over. Here, Jacques Pépin browns stuffed egg halves in a skillet, coats them in a Dijon dressing, then serves with crusty bread. Get the Recipe Save 16 of 32 Fluffy Pancakes with Masa Harina, Strawberries, and Cream Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen Brushed with brown butter and topped with macerated strawberries and whipped cream, a tall stack of these fluffy corn pancakes is a gorgeous addition to your Easter brunch spread. Get the Recipe Save 17 of 32 Wild Mushroom Toast Food & Wine / Photo by Jennifer Causey / Food Styling by Jennifer Wendorf / Prop Styling by Claire Spollen Los Angeles chef Michael Reed spreads hollandaise on buttered sourdough toast, piles on sautéed wild mushrooms and spinach, tops with Gouda-laced scrambled eggs, and finishes with fresh chives. Use a mix of mushrooms for the most striking result — shiitake, enoki, morel, and hen-of-the-woods are all great here. Get the Recipe Save 18 of 32 Vatrushka with Lemon and Ricotta Filling Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Ukrainian vatrushky are individual buns filled with lightly sweetened ricotta, lemon zest, and golden raisins — a beloved Easter tradition. Cookbook author Anna Voloshyna turns a supple, enriched dough into pillowy-soft buns that bake glossy and fragrant. Get the Recipe Save 19 of 32 Orange Blossom Almond Cake with Ricotta Whipped Cream Food & Wine / Photo by Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen A combination of almond paste, butter, and extra-virgin olive oil gives this Mediterranean-inspired cake its dense, moist texture, while orange blossom water infuses it with a citrusy fragrance. Dollops of ricotta-enriched whipped cream bring balance to each slice. Get the Recipe Save 20 of 32 Carrot and Spring Onion Toad-in-the-Hole Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner F&W's Justin Chapple delivers a taste of the British classic with tender baby carrots and spring onions instead of sausage for a flavorful, vegetable-forward spring stunner. Get the Recipe Save 21 of 32 Torrijas Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco This decadent Spanish version of French toast works nicely for an indulgent holiday brunch. In Spain, torrijas are especially popular to eat during Semana Santa, the holy week before Easter. They're fried, dusted with cinnamon sugar, and topped with honey and marmalade. Get the Recipe Save 22 of 32 Huevos Rabo de Mestiza (Poached Eggs in Tomato-Poblano Rajas Sauce) Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver Pack a punch in under an hour with Pati Jinich's rich brunch dish. Poach eggs directly in a sauce of charred poblanos, canned tomatoes, and sautéed onions, then add crumbles of Cotija cheese. Get the Recipe Save 23 of 32 Orange Liqueur Mimosa Greg DuPree / Prop Styling by Missie Crawford / Food Styling by Ali Ramee Swap orange juice for splashes of homemade orange syrup and orange liqueur for a unique mimosa to toast the holiday. Get the Recipe Save 24 of 32 Iron Skillet Cornbread with Grapefruit Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Claire Spollen Top Houston chef Vincent Huynh's stunning skillet cornbread with Ruby Red grapefruit segments, richly flavored Spiced Cane Syrup, crispy Fried Beluga Lentils, Jalapeño-Onion Spread, fresh dill, and flaky sea salt. Get the Recipe Save 25 of 32 Asparagus and Spring Onion Salad with Seven-Minute Eggs Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner Spring onions are the sweetest alliums of the year, and they play well in this salad with first-of-the-season asparagus and tender lettuces. Soy and ginger team up with sherry vinegar in the tangy dressing that goes perfect with the rich egg yolks. If spring onions aren't available, you can substitute scallions. Get the Recipe Save 26 of 32 Strawberry Tiramisu Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Heather Chadduck Hillegas Swap coffee and chocolate for tangy orange and ripe strawberries in this bright version of the beloved dessert. A touch of balsamic vinegar, orange liqueur, sugar, and jam deepens the berries' flavor, while orange zest enlivens the mascarpone cream. Get the Recipe Save 27 of 32 Purple Daikon Coconut Yogurt Toast with Peanut Salsa Sarah Crowder / Food Styling by Chandra Ram Coconut yogurt, peppery purple daikon radish, and chile-lime peanut salsa inspired by salsa macha come together for this savory yogurt toast created by Filipino-American chef Woldy Reyes. He advises using a thick coconut yogurt here; if yours is too thin, spoon it into a piece of cheesecloth and let it drain over a bowl for a couple of hours to thicken. Get the Recipe Save 28 of 32 Salmon and Arugula Frittata with Pesto Emily Kordovich Chef Eric Adjepong tops eggs with cooked fresh salmon before baking, then garnishes the frittata with thinly sliced smoked salmon just before serving. Crisp greens drizzled with fresh lemon juice make a terrific accompaniment. Get the Recipe Save 29 of 32 Buttermilk Crumpets Greg DuPree / Food Styling by Chelsea Zimmer and Paige Grandjean / Prop Styling by Christine Keely Crisp on the outside with an airy, spongy center, crumpets are lovely hot out of the pan but also reheat beautifully in the toaster. Buttermilk helps to keep them tender and light, while spelt flour lends nutty depth. Get the Recipe Save 30 of 32 Carrot Cake Marmalade with Yogurt and Fresh Fruit Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Prissy Lee At Molly's Rise and Shine in New Orleans, diners rave about the yogurt bowl topped with sunny roasted carrot marmalade. This take on chef Mason Hereford's creation gets warm flavor from stewing carrots and apple with cinnamon, cardamom, and star anise. Get the Recipe Save 31 of 32 Glazed Lemon-Ginger Scones Food & Wine / Photo by Victor Protasio / Food Styling by Jennifer Wendorf / Prop Styling by Josh Hoggle These tender, cream-based scones from restaurateur Aimee Olexy are brightened with lemon and studded with candied ginger. Get the Recipe Save 32 of 32 Soft-Cooked Eggs with Hollandaise and Ham Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Winemaker André Mack shared the recipe for this classic, elegant breakfast dish. The salty ham complements golden, jammy egg yolks and a simple hollandaise, showcasing the excellence of each ingredient. Get the Recipe Save Explore more: Food Holidays & Occasions Easter Was this page helpful? Thanks for your feedback! Tell us why! Other Submit